Bushra Griffith
Goat cheese is a versatile ingredient that can be used in a variety of dishes, from salads to desserts. It is available in different forms, such as fresh, aged, and soft-ripened, each with distinct flavour profiles, textures, and degrees of crumbliness. Fresh goat cheese, in particular, is soft, moist, and spreadable, with a distinctive tangy scent and a creamy texture. However, due to its high perishability, it is essential to recognise the signs of spoilage to prevent consumption of expired cheese, which can cause digestive issues. Fresh goat cheese should be stored properly, kept cool, and consumed within a week of opening to maintain its delicate flavour and texture.
| Characteristics | Values |
|---|---|
| Color | Fresh goat cheese is pure and naturally white. |
| Texture | Fresh goat cheese is soft, moist, and can range from creamy to more crumbly depending on the moisture level. |
| Taste | Goat cheese has a tangy, refreshing, and distinctive taste. |
| Smell | Goat cheese has a tangy, funky, and sometimes challenging aroma. |
| Expiry | Goat cheese is highly perishable and should be consumed within a week of opening. |
| Storage | Store in the refrigerator, ideally in the original packaging or wrapped in wax or parchment paper, and placed in an airtight container. |
| Temperature | Store at a temperature of 40°F or lower. |
| Spoilage | Signs of spoilage include discoloration, mold, off-smell, and changes in texture. |
| Health Risks | Consuming expired goat cheese can cause digestive issues. |
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What You'll Learn
- Fresh goat cheese lasts up to a week in the fridge
- Goat cheese is prone to bacterial growth and mould
- Goat cheese should be white; yellowing or dark spots are a red flag
- Goat cheese smells tangy and feels creamy; a sour or ammonia smell means it's off
- Goat cheese is available in fresh, aged, and soft-ripened varieties
Fresh goat cheese lasts up to a week in the fridge
Fresh goat cheese is a versatile ingredient, perfect for pizza toppings, salad crowns, and unconventional burger toppings. However, like any dairy product, it is perishable and has a limited shelf life.
Proper storage is crucial to maintaining the freshness of goat cheese. It should always be refrigerated, ideally at a temperature of 40°F or lower, to slow down the growth of bacteria and mould. The original packaging is usually sufficient, but if you need to re-wrap it, opt for wax or parchment paper instead of plastic wrap, as the latter can trap moisture and accelerate spoilage. An airtight container is also recommended to prevent the cheese from absorbing other fridge odours.
Even with proper storage, fresh goat cheese will only last for about a week in the fridge. After this period, it becomes more susceptible to bacterial growth, which can cause digestive issues if consumed. Discolouration, such as yellowing or dark spots, is a telltale sign of spoilage. Additionally, the presence of mould, a sour or ammonia-like odour, or a slimy, overly dry, or crumbly texture indicates that the cheese has gone bad and should be discarded.
To maximise the shelf life of fresh goat cheese, some sources suggest purchasing it packaged in opaque containers or transferring it to solid-coloured containers to minimise exposure to light, as light oxidation can hasten expiry. Vacuum-sealed goat cheese can also last for several months, especially if it is aged in a cool environment, such as an unheated utility room.
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Goat cheese is prone to bacterial growth and mould
Goat cheese is a dairy product, and like any other, it is perishable and prone to bacterial growth and mould. Fresh goat cheese, in particular, is as perishable as milk and should be consumed within a week of purchase, as recommended by the USDA. Beyond this point, it is susceptible to bacterial growth, which can cause digestive issues if consumed.
Bacterial growth on goat cheese can manifest as discoloration, such as yellowing or dark spots, or as a bacterial film—a thin layer of clammy, slimy fluid on the cheese's surface. Mould growth is also common, and while some moulds on cheese are safe to consume, blue, green, or black mould on goat cheese indicates spoilage. Moulds can produce toxins, and it is recommended to discard mouldy goat cheese, except in the case of white mould from Brie, which is not harmful.
The distinctively tangy scent of fresh goat cheese can also be an indicator of spoilage. A sour, rancid, or ammonia-like odour indicates that the cheese has gone bad. Changes in texture, such as a slimy, overly dry, or crumbly consistency, can also signify spoilage. Proper storage is crucial to maintaining freshness and prolonging the shelf life of goat cheese. It should be stored in the refrigerator, ideally at a temperature of 40°F or lower, and sealed in its original packaging or wrapped in wax or parchment paper.
Additionally, goat cheese should be kept in an airtight container to prevent it from absorbing other fridge odours. Light exposure should be minimised by storing it in a solid-coloured container or away from direct fluorescent lighting. Temperature control is vital, and a fridge thermometer can help monitor and maintain the optimal temperature. Proper storage not only preserves the unique flavour and texture of goat cheese but also ensures food safety.
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Goat cheese should be white; yellowing or dark spots are a red flag
Goat cheese is known for its distinctive tangy and often slightly acidic taste. Its colour is predominantly white, and any yellowing or dark spots are a red flag. Goat cheese should be stored in a refrigerator set to a temperature of at least 40°F or lower and consumed within seven days or less to maintain its freshness and prevent spoilage.
Goat cheese's white hue is due to goat biology and diet. Goats process beta-carotene differently than cows, leaving it colourless, resulting in milk and fresh cheeses that are naturally pure white. In contrast, the beta-carotene in grass consumed by cows is excreted in their milk, giving it a yellow tint. This pigment is then retained in the curds during the cheesemaking process, resulting in the characteristic yellow colour of cow's milk cheese.
The colour of goat cheese can vary due to factors such as the diet of the goats, the composition of their milk, and the maturation time. Consuming expired goat cheese can cause digestive issues, so it is important to recognise the signs of spoilage. Discoloration, such as yellowing or dark spots, is one potential sign of bacterial growth. Other signs of spoilage include a sour, rancid, or ammonia-like odour, and a slimy, overly dry, or crumbly texture.
To prolong the freshness of goat cheese, it is recommended to store it in its original packaging or re-wrap it in wax or parchment paper. Skip the plastic wrap as it traps moisture and can accelerate spoilage. Seal the cheese in an airtight container to prevent it from absorbing other fridge odours. Maintaining the correct temperature is crucial, as higher temperatures can promote oxidation and spoil the cheese.
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Goat cheese smells tangy and feels creamy; a sour or ammonia smell means it's off
Fresh goat cheese is white and has a tangy, musky, and mild aroma. It is creamy and has a firm texture. Goat cheese is highly perishable and should be consumed within a week of opening. It should be stored in the coldest part of the fridge, ideally at a temperature of 40°F or lower, to slow down bacterial growth and mould formation.
Goat cheese can be challenging to assess for freshness due to its naturally strong aroma and distinctive funk. However, a few signs indicate that it has gone bad. Firstly, a change in colour, such as yellowing or dark spots, suggests spoilage. Secondly, a sour, rancid, or ammonia-like odour indicates that the cheese has gone bad. This is particularly true if the cheese has developed a slimy, overly dry, or crumbly texture. Additionally, mould is generally not safe to consume in goat cheese, and the entire product should be discarded if mould is present.
To maximise the shelf life of goat cheese, proper storage is essential. It should be kept in its original packaging or re-wrapped in wax or parchment paper. Placing it in an airtight container helps maintain freshness and prevents it from absorbing other fridge odours. Furthermore, storing it in a solid-coloured container or minimising exposure to bright lights can slow down spoilage caused by light oxidation.
It is important to note that consuming expired goat cheese can cause digestive issues. Therefore, it is crucial to inspect the cheese for any signs of spoilage and follow proper storage practices to ensure food safety and maintain the unique flavour and texture of the cheese.
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Goat cheese is available in fresh, aged, and soft-ripened varieties
Aged goat cheeses undergo a different bacterial process, resulting in a firmer texture and more subtle flavours. These cheeses are less perishable than fresh varieties and can be safely enjoyed even with some surface cracking or discolouration. The ageing process mellows the intensity of goat milk's natural tanginess, resulting in buttery and nutty flavours. Some aged goat cheeses, like Bonne Bouche, develop a rind that contributes to a unique texture and taste profile.
Soft-ripened goat cheeses, such as Le Chevrot, incorporate mould and yeast in their production, resulting in a wrinkly rind and a distinct flavour profile. These cheeses often have a creamy, spreadable texture and a sweet, mellow taste. The mould and yeast used in production, such as geotrichum candidum, contribute to their characteristic appearance and flavour.
When purchasing fresh goat cheese, it is important to look for a creamy white colour and a uniform texture. Discolouration, mould, and off-smells indicate spoilage. Aged and soft-ripened goat cheeses, on the other hand, may exhibit surface variations without compromising their quality. Proper storage, including refrigeration and airtight containers, is crucial for maintaining the freshness and prolonging the shelf life of all varieties of goat cheese.
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Frequently asked questions
Fresh goat cheese is rindless, soft, and young. It is also known as chevré. It can be creamy or crumbly, depending on its moisture level. It is usually packaged in a log shape.
Fresh goat cheese should be stored in the refrigerator, ideally in the vegetable crisper drawer, which is more stable and humid. The refrigerator temperature should be set to 40°Fahrenheit or lower. Fresh goat cheese should be stored in an airtight container to prevent it from drying out or taking on other smells.
Fresh goat cheese will last for about two months if it is unopened and vacuum-sealed. Once opened, it should be consumed within one to three weeks.
Fresh goat cheese has a distinctive funk even when it is good, so it can be hard to tell. Look out for mold, dark spots, or discoloration to yellow, orange, or pink. It may also smell sour, rancid, or like ammonia. If the texture is slimy, overly dry, or crumbly, it has likely gone bad.
